Tamarind Fried Rice
with bok choy / eggs / cashews
Sweet and tart, the flavors of tamarind add unique flavor to this quick and easy fried rice.
Smarts: To make this a true one-pan meal, we opted to scramble the eggs into the rice, but it would be great with fried eggs on top as well.
- Garlic - 2 cloves , chopped
- Brown sugar - 1/2 tsp
- Tamarind concentrate - 1 Tbsp
- Soy sauce - 1 1/2 Tbsp
- Red pepper flakes (opt) - 1/4 tsp
- Bell peppers, any color - 1 , diced
- Garlic - 3 cloves , sliced
- Bok choy, baby - 12 oz , halved and chopped
- Limes - 1 , wedges
- Cilantro - 2 Tbsp , chopped
- Eggs - 4
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Cooked rice (leftover from Monday) - ~2 cups
- Tamarind Stir-Fry Sauce (ingredients listed separately) - ~3 Tbsp
- Cashews - 1/2 cup
Bell peppers / Garlic (for sauce and fried rice) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make stir-fry sauce - Combine garlic (portion for sauce), brown sugar, tamarind concentrate, soy sauce, and red pepper flakes. (Can be done up to 5 days ahead)
Bok choy - Halve bok choy lengthwise and then rinse thoroughly in cold water in case any dirt got trapped in the stems. Drain and then chop. (Can be done up to 3 days ahead)
Limes / Cilantro - Prep as directed.
Eggs - Whisk eggs with salt and pepper.
Heat a wok over medium-high heat. Add oil and then bok choy. Saute bok choy for ~3 minutes. Add sliced garlic and bell peppers. Saute for another 3 to 5 minutes, until bok choy is tender but still crunchy.
Add leftover rice and stir-fry sauce and stir to combine.
Push all ingredients to the side, forming a donut in the middle of the wok. Pour in eggs and scramble until cooked to your liking. Toss everything to combine.
Stir in cashews and season with some salt and pepper.
Serve fried rice with cilantro on top and lime wedges on the side. Enjoy!